Dishpan Cookies ~Have you baked for anyone lately?~


I suppose I’ve always had a soft spot when it comes to homemade cookies. As a girl, my mother made fresh homemade cookies twice a week, every week!

She didn’t realize how long cookies would keep so she made small batches and replenished them with fresh every three days or so. Seeing as how money was so tight with a family of five on a police officer’s salary, Mama kept the cookies coming because she didn’t want us to do without treats when we couldn’t afford store bought. If you ask me, folks eating the store bought cookies weren’t getting nearly the treat we were!

I would have a very difficult time telling you what my favorite cookie is. That would be like telling you who my favorite person is! Rest assured, I have plenty of very well loved cookie recipes up my sleeve but on Mama’s advice, I am starting with these.

This recipe makes one of my favorite cookies and also one of hers. A very old fashioned tasting cookie, this reminds me of something I had in our lunchroom at school as a child. The first time I ever had these was about five years ago. I was on a twelve hour bus ride to Dallas, Texas to attend the Red Hat Society’s National Convention. A very kind lady had made a whole passle of these cookies to bring aboard the bus. One bite and I knew I had met my new best friend! A week or so later she was kind enough to mail me the recipe.

Living up to their name, dishpan cookies contain all sorts of goodness and the batter is generally far too massive to fit into a bowl in order to mix. I mixed these up in my favorite red dishpan. Please note that I am making a double batch but the recipe at the bottom is for a single batch. Y’all know how I like to double things! Half the effort, twice the outcome!

These are a GREAT cookie to give away. They travel well, freeze well, stay fresh longer than most cookies just sealed in a jar on the counter, and they also mail well. Even better, if you like crisp cookies, just bake them two minutes or so longer and you’ll have them! If you like chewy, bake them just until done. My family can never decide if we like these crispy or chewy, so I do half of the batch each way!

Now I have a question for ya! When was the last time you baked for anyone? Nowadays with all of the hustle and bustle of our lives mixed with the fact that the closest most people get to homemade is something bought at a grocer’s bakery section, nothing beats the thrill of receiving homemade cookies or other baked goods. It is so easy to buy things for someone, but baking for them lets them know that you put a lot of thought, effort, and love into the gift. Show your appreciation for someone, thank a dear friend just for being them, or give a batch of these as a gift for a special occasion. You’ll be happy you did and they’ll be a whole lot happier!

I like to make these cookies LARGE. I make so many different types of cookies that several years back I decided to make each type of cookie a particular shape or decorate it a specific way. For my grandmother’s tea cakes, I cut them with a frilled circular cutter and sprinkle the tops with pink or red decorating sugars. For these, I measure out 1/4 C sized balls and bake them to be extra large. This cookie is sturdy enough to handle the larger size plus it is a nice little gift when you simply put one cookie in a cellophane gift bag and tie it with curling ribbon, as I did this morning when I attached them to invitations for my daughter’s birthday.

I have a little neighbor, April, who I know is going to be a happy camper when she and her sister come home to find these tied to her front door handle!

The ingredients list is a little long for this one, but well worth the effort.
You’ll need: light brown sugar, white sugar, vanilla, oil, eggs, all purpose flour, baking soda, salt, quick oats, and cornflakes.

I just want to note once more that I am making a double recipe in these photos. The recipe at the bottom is for a single recipe and that will still make a ton!
In a large bowl or dishpan (like I am using), add sugars, vanilla, oil, and eggs. Cream well.

It will look like this….I forgot to add my vanilla!!!

There! Thats better!

In large bowl, stir together flour, salt, and baking soda

Pour flour into creamed mixture and mix well.

Now pour in your oats :) Mix again….

Now add your cornflakes and mix REALLY well!

You can stop when its well mixed…or in my case when your hand mixer stops working and smoke starts coming out of it. :) Throw hand mixer in trash. That makes the fifth one you’ve burned up, gal!

Drop by 1/4 of cupfuls onto ungreased cookie sheets if you want them to be the size of mine. If you want smaller, just drop by tablespoons or slightly larger, your preference.
Bake at 375 for ten to twelve minutes, a few minutes more if you want them crispy. These will stay chewy and fresh for about two weeks, but folks have enjoyed them very much even after that!

Take some to your neighbors, your kids teachers, your friends, or your Mama!
Dishpan Cookies
  • 2 Cups light brown sugar
  • 1 Cup white sugar
  • 2 teaspoons vanilla
  • 2 Cups Oil
  • 4 eggs
  • 4 Cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ½ cups quick oats
  • 4 Cups cornflakes
  1. In a very large bowl or dishpan, cream sugars, vanilla, oil, and eggs. Add flour, soda, and salt. Fold in oats and cornflakes.
  2. Drop by ¼ measuring cup onto ungreased cookie sheets. This batter might be a little dry and you may have to moosh it together with your hands to get it into a ball when you put it onto the pan.
  3. Bake for ten to twelve minutes at 375, or until edges are lightly browned. If you want them to be chewy, bake a little less, crispy, a little more. I always double this recipe and do half chewy, half crunchy. They keep really well and are great for breakfast. *This freezes well both as a dough and as a finished cookie.


“Kind words can be short and easy to speak, 

but their echoes are truly endless.”

~Mother Teresa

Submitted by Vickie. Thank you Vickie!

P.S. Here is a lovely photo of a cotton field for you! They are in full bloom now and just beautiful. If you’ve never been to Alabama, I highly recommend you come this time of year. Aside from the fact that we wouldn’t wish a Southern Summer on our worst enemy, cotton fields and all of our fall festivals and fairs are an experience not to be missed!


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  1. Dianne says

    Christy, I can’t tell you how much I have enjoyed this recipe! I am donating cookies for children visiting Santa, for a local fundraiser, and these will be perfect. Since I am making them smaller, not only will it make a ton, but I am able to make them ahead and freeze until needed. I sometimes add various add-ins to vary the cookies and recently made a batch with pecans and cinnamon chips. Oh My!!! Everyone has agreed it raises these to a whole new level! Thanks again for sharing this wonderful recipe.

  2. Adrienne says

    I have made these twice now and they are coming out cakey. They are still delicious, but I would like a cookie that is crispy on the outside and chewy in the middle. Any suggestions on what I am doing wrong? Please help!!

  3. Jan Kalonick says

    These are my very favorite cookies!!! We use the same ingredients as you have listed. Then we had cranberries, raisins, chocolate chips, white chips, nuts of any kind, just about anything that you can think of or that you like. This is a wonderful, wonderful cookie to share!

  4. shellastew says

    We use this recipe in my family around Christmas and add a bag of Heath Bar chips and chocolate chips. So good. I just made them this weekend and I think it was about 12 dozen with a single recipe.

  5. Lacretia says

    A dear friend gave me this recipe years ago. The only difference is my version calls for rice crispies instead of cornflakes.
    I took some to a friend who’s husband had a terminal illness. She said these were the only thing he would eat. He stayed in his big recliner all day and night and she would put some in ziplock baggies on the table by his chair.
    I don’t know of anyone that doesn’t like them once they take a bite.

  6. Janet says

    Christy, Oh my gosh! I baked these for my son’s 5th grade class. They are absolutely wonderful! I baked half crunchy and can’t decide which I like most. This recipe was so easy. I have to admit, I was concerned about the corn flakes. They cooked up just fine. If someone else baked these cookies and had me guess what was in them, I would immediately say “peanuts”. They taste like peanuts are in them. Is it just me?

  7. Courtney says

    These are super good! I love butterscotch, so I added a bag to the batter. Yummy!!!! Will be a frequently baked cookie at our house! Thanks. Love both cook books and your blog!

  8. Laura says

    I made these last night as a test run for a cookie party (glad I tested it) and I have to say I am completely disappointed. I followed the recipe to a T. The flavor was only mediocre and the texture of cornflakes within the cookies completely ruined it for me. I think swapping the cornflakes for rice krispies would be better. I also think the addition of chocolate chips would make them lest bland tasting.

  9. Jacky says

    I stumbled across your recipe on pinterest and just so happen to have all the ingredients at home except for the cornflakes. A girls gotta do what a girls gotta do…so yes, the idea of a soft warm chewey cookie with a little crunch was enough to make me run out and just go buy that one ingredient that was missing. I made these exactly as directed, no changes (well except for not making your double batch, stuck to original “smaller” batch). First of all, my house smells In-cre-di-ble so for that reason alone I would make these again. The cookies are HUGE, you weren’t kidding, but I am not complaining because my mouth is full of its yummy goodness as I type away. Super easy, super inexpensive and super delish! I will be making these again! Thanks for sharing!

  10. Eva says

    Will give these a try, don’t have cornflakes, but have rice krispies, and several other cereals which should work. And I have a son in law who will scarf down anything homebaked. Not to mention the husband and twin grands. Shouldn’t have trouble getting them eaten up.

  11. Sharon says

    I love reading your posts. This one made me smile, thinking of the cookie tin that my grandmother kept in her kitchen – always full of her homemade cookies. Everyone in the family knew right where that tin was, and would make a beeline for it whenever they came to seem my grandmother. One day, I asked her if she would show me how to make them. She, too, was from the ‘little bit of that, and a handful of this’ school of measurement. The day we made them together, she would measure out what she was going to put in, then, before she put it into the bowl, I would take it and actually measure it and write it down. That was 40 years ago. I still have that little piece of paper in my family recipe file., and I still make her cookies. Keep sharing your stories, and your wonderful recipes.

  12. Sharon says

    Also wanted to thank you for the pictures of the cotton fields. This southern girl lives in Michigan now, and when I come home to visit, I love to see the cotton fields in bloom as I drive.

  13. Joan says

    Could you use Raisin Bran cereal in place of the Corn flakes? I don’t have any corn flakes on hand. I am always looking for cookie recipes I can take to a Martial Arts class my partner teaches. they all love homemade cookies, and I always take some with me to these classes.

    Thank you for sharing all your great recipes I truly enjoy reading and making them.
    Joan Abbott

  14. Beverly says

    I’m always looking for new cookie recipes, so I will have to give these a try! You asked if we had baked for anyone recently–my younger son’s birthday was this past Saturday (he turned 32!) and I made him a Turtle Fudge Cake. I love to bake, but we all have a few extra pounds that we’re trying to get rid of, so baking is mostly reserved for holidays or special occasions.

  15. Kathy K. says

    Christy: I got up really early, and baked 6 of these-smaller ones though. Last night I looked at other recipes for these on Allrecipes and they had twice the amount of white sugar as yours, and some recipes added 1 cup each of raisins, dates, coconut and nuts. Truly dishpan cookies! Actually, more like Kitchen Sink Cookies. 8) I just wanted to see some more pictures of the cookies, read more reviews, and wasn’t after different recipes.

    I made your recipe and made 2 cookies plain, 1 with some coconut, 1 with butterscotch chips, 1 with Craisins, and 1 with raisins. I broke bits off of each kind so that I could sample all of them, and left the dough out so I could put in the add-ins that I liked. Know what? I liked them plain best. I cooked them crispier-somewhat unintentionally because I was online ordering flannel sheets. Next batch, I’ll try chewier, but crispy is good.

    The only change I made was to swap the oatmeal for barley flakes because oatmeal and my intestines are not friends. I don’t know how much that changes the taste. I like the cornflakes.
    I don’t know if I’ll try the Rice Krispies because if it ain’t broke, don’t fix it, and this is just a fine recipe.

    This will go into my cookie rotation. I don’t have a lot of recipes that I can make now because I can’t have nuts, peanut butter, oatmeal, chocolate, several fruits, and lots of spices or zest and don’t much care for sugar cookies. These have a very nice, almost caramelly taste that I like a lot and I like the texture of them, too.

    I don’t think they need that second cup of white sugar at all. They would probably come out too sweet, and no one needs all of that extra sugar. Several reviewers at Allrecipes commented upon their sweetness. Without all that sugar, they do make a nice “breakfast cookie” as you suggested, and I could see making a full batch and dividing the dough up into small batches in the freezer for those times that I want cookies but I’m just too lazy to make them. I see why this is your favorite cookie. Thanks!

  16. Mary says

    I want to make these gluten free for one of my adult daughters I know I can with the flour exchange so I am going to try with rice krispies and see how they turn out.

    Years ago at a festival I tried some cookies that were called dishpan cookies, I had the recipe for several years then somehow lost it. It had oatmeal, coconut, of all things grape nuts and chocolate chips. They were divine. I may try this with grape nuts for the rest of my family and myself.

  17. Holly says

    I want to make these for my kids for the end of year school gifts, just wondering how many cookies does the double batch make? They sound delicious! Can’t wait to give them to the kids! Thank you!

  18. Grace S says

    I needed to make a huge batch of cookies, as prizes for an online guessing game. Risking all the time and energy of doing a new-to-me recipe, I gave this one a go. I tripled the batch and ended up with 142 large cookies. Just perfect!

    The cookies were a smashing success for my taste-tester. In fact, my spouse couldn’t eat dinner last night because he’d been stealing cookies off the trays each time he walked by the table! :-)

    To go with the theme of the guessing game, I partially baked the dough and then added a bit more dough as a ‘topper’ halfway through the cooking time and then finished the baking time. As they turned out, we had crispy on the outside edge and soft in the center. Delightful.

    Thank you so much!! A great recipe, I’ll be making more–maybe even in single batches!

  19. Jessica Little says

    These were the last cookies my daughter, my mom and I made before my mom died 16 months ago. They were so good and I’m sure these will be just as good when my daughter and I make them tonight! Thanks for the recipe :-)

  20. Jane says

    Have these in the oven at the moment – the house smells amazing! I just made a single batch and I’m making them “normal” size….so far I have 6 dz scooped out and thats not even half the batter! Its a good thing I’m making them for my mom’s 80th birthday gathering – her brothers can’t eat enough cookies lol I tossed in some choc chips, toffee bits, raisins and since i didn’t have corn flakes so I used Special K – so far so good! These taste soo good – though I think next time I’ll only make a half batch, these should last me most of the summer!

  21. Lori Keever says

    Hi Christy! This recipe sounds a lot like the one my mom used to make for us as an after school snack. She called them “Ranger Cookies”, and probably got the recipe out of the local newspaper. The main difference in hers and yours, is hers calls for coconut and chopped pecans, and only makes about five dozen.
    I just made some a couple of weeks ago, and they were so good! I want to try yours, adding the coconut and pecans. I love that yours makes so many; plenty to share!
    I like to make some of the dough up in balls, freeze them on cookie sheets, then store them in freezer bags for later! That way, I can have warm, fresh cookies anytime in just a few minutes. Yum!

  22. Stacy says

    These are almost identical to a recipe that my grandmother had! Hers included butterscotch chips and coconut. She only made them at Christmas and I’ve carried on that tradition! For some who are concerned about the sugar, I’ve made them several times with half white sugar and half Splenda, to cut down on calories. Also, I’ve used Splenda Brown sugar on occasion. Also, for those that are concerned about the cornflakes, I measure them out into a large, 4 cup measuring cup and then crush them with my fist down into the measuring cup. I find that it helps cut down on some of the flakes sticking out and then getting kinda stale later. My recipe makes 4 dozen and there were many years at Christmas that I had to make 2 batches to have enough to give away!

  23. Shellina says

    WOW … I just made these cookies this afternoon and they are super yummy, the texture is really something different .. almost super coconut as they are very chewy, not super sweet .. but just the right amount. I will definitely be making this many more times .. next time I will try adding butterscotch chips .. I think that will take them to a whole new level. I got 26 very large cookies .. I’m pretty sure I could have had 3 or so more .. as I had a few that were pretty big and you would definitely get a boat load and a half if you made them regular size :) Thanks for such a wonderful recipe Christy :) <3

  24. Kathy K. says


    Thank you Lori Keever for the idea of freezing the dough in balls and then putting them in ziploc bags.

    I have been slowly making cookies from the frozen dough I made back in April. I make it into small logs, plastic wrap it, and then vacuum bag them in Food Saver bags. It generally works very well for cookies.

    The problem is that I have been thawing the dough so I can make it into individual cookies. The oil just oozes out onto the plastic wrap and the dough becomes crumbly. Yesterday, I added a bit of oil back in and it helped, and then a very small splash of water. I had to add a bit of flour. The dough rolled well, but it was a bit wet, and I could also see a bit of an oil leak on the cookie sheet.

    I was going to ask you what to do about it when I saw Lori’s post. I think that’s the answer. Either that, or not thawing the dough and slicing individual cookies with my heavy cleaver. And giving them a bit of extra time in the oven. I know the baked cookies freeze well, but I generally have more room for the dough.

    BTW: I finally found one of your inexpensive hamburger mashers at Walmart, and got to use it yesterday on sausage. THANK YOU! That thing is almost the greatest thing since sliced bread!

  25. Lisa says

    I was surprised to see your recipe for Dishpan Cookies! My family’s favorite cookie! I got the recipe many years ago from my mother-in-law who would have been 100 this year. I’ve never heard of anyone else having the recipe. My recipe is very similar. A small difference with 3 of the ingredients. Thanks for pinning it! It made me smile!

  26. Kathy K. says

    I love your Dishpan Cookies, and I’ve discovered a way around freezing the dough, either in logs or as doughballs. This saves space in my freezer, and I can still have a cookie any time I want.

    I finally replaced my food processor and was looking for something to fix in it Sunday. It’s a small one, like it’s predecessor, so I quartered the recipe. I made 9 large cookies, and 5 are now in the freezer, and I’ve very happily eaten the other 4.

    I like them crispy and had been having trouble getting that right-if they aren’t crispy, the cornflakes tend to be chewy and tough and hard on my incisor crowns. If I get them too crispy, I have to dunk them to eat them safely. I had thought about breaking up the cornflakes, so I mashed them a bit with my hands before I put them in at the end, and I think the cookie dough blade broke them up a bit more.

    I cooked them a bit longer-18 minutes, and they are crispy, but with some softness, and give and without any large, chewy cornflakes in the middle, and they have the same taste. Win-win!

    I live by myself and doing a much smaller batch and freezing the baked cookies is a much better solution for me, and I wanted to let you and fellow readers know that you can make them in the processor, and how they turn out if you do. This would work well for empty nesters, too.

    Thanks again for the Dishpan Cookie recipe. It’s perfect.


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